Bride's Pastry

Cream lard and butter thoroughly.
Add sifted flour and salt gradually, creaming well.
Add water and mix well.
Mixture will be sticky at first and will take considerable stirring.
Flour and place in saran wrap and refrigerate.
When rolling it out use plenty of flour on the board.
Never tough and keeps in refrigerator for at least 10 days.
Before using, soften to room temperature.